Just like Banana Chocolate Chip Mug Cake, it requires only a few ingredients and is incredibly delicious. I love that mug cakes require minimal cleanup. Everything is mixed and cooked in one mug, so there’s hardly any mess to clean up afterward. And they’re great if you have kids, too! Since they’re simple to make and don’t require an oven, this recipe makes for a great baking project or for quick after-school snacks. I’m excited to hear your thoughts and hope you love this one as much as I do!
Pumpkin: Be sure to use the 100% pumpkin puree and not the pumpkin pie filling. Oil: (or butter!) Provides richness and makes the cake moist. You can choose oil for a more neutral flavor or butter for a richer taste. Milk: Helps to blend the ingredients together and adds moisture, making the pumpkin mug cake soft and tender. Vanilla Extract: Adds a subtle, sweet, and fragrant flavor that complements the spices and pumpkin. All-Purpose Flour: Provides the structure for the cake, giving it a soft, fluffy texture. Sugar: I use granulated sugar, but feel free to use brown sugar or a mix of both. Use 2 Tbsp. sugar for a less sweet mug cake. Toppings: Feel free to get creative and use your favorite toppings! Chocolate chips, flaky sea salt, and whipped cream are yummy ideas.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Success Tips
Use a Microwave-Safe Mug: Choose a microwave-safe mug or cup that can hold at least 12-14 ounces. No eggs needed: I tested this recipe multiple times. In my testing, I found the cakes using eggs turned out very dense and really was unnecessary. Save your egg for breakfast! Mix enough…but not too much: Be sure to mix well along the edges and the bottom of the mug to get everything combined, but also be sure not to over-mix because that may cause the mug cake to be dense or tough in texture. Cook in Intervals: Cooking times can vary based on microwave so I like to recommend to start with 1 minute. Then after than you can microwave in short 15-20 second intervals or bursts until the cake has a glossy top with a few moist crumbs. Be careful though…you don’t want to cook it too long because it will be dry. Enjoy pretty much immediately: mug cakes are not meant to be prepped in advance to enjoy later. They are a quick fix to a craving and should be enjoyed right when you make it. You can let it cool a few minutes and to allow the residual heat to finish cooking the cake a bit, but other than that, enjoy straight away!
